Go Back
Homemade Chicken Rigatoni photo
Print Recipe Save it for later

Chicken Rigatoni

Creamy tomato and parmesan rigatoni with sautéed chicken and peas for a comforting weeknight meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1 pound dry rigatoni noodles about 1 box
  • 3 tablespoons olive oil
  • 2 boneless skinless chicken thighs cubed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon minced garlic
  • 8 ounces cream cheese 1 brick, cut into small pieces
  • 1/2 cup peas fresh or frozen
  • 2 cups marinara sauce about 1 jar
  • 1/3 cup shredded Parmesan cheese plus more for garnish if desired
  • 1 cup heavy cream
  • chopped fresh basil optional, for garnish

Instructions

  • Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente. Drain and keep warm.
  • While the pasta cooks, heat the olive oil in a large sauté pan over medium heat.
  • Season the cubed chicken thighs with kosher salt and black pepper, then add to the hot pan and cook until cooked through and browned, about 3–4 minutes per side.
  • Add the minced garlic to the pan with the chicken and cook for 1 minute, stirring, until fragrant.
  • Add the cream cheese to the pan and stir until it melts and forms a smooth base for the sauce.
  • Stir in the peas, marinara sauce, and shredded Parmesan; simmer gently until the cheese is melted and the sauce is smooth.
  • Pour in the heavy cream, stir to combine, bring back to a low simmer for a minute to heat through, then remove the pan from the heat.
  • Toss the drained rigatoni into the sauce until evenly coated, then serve topped with additional Parmesan and chopped fresh basil if desired.

Equipment

  • Large Pot
  • large sauté pan
  • Colander
  • Spatula or tongs

Notes

  • Use room-temperature dairy to prevent the sauce from curdling.
  • Nutritional information does not include optional ingredients.